In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
I love judging food by its smell and feel and taste. The healthiest tomato isn't always the perfect one that's been covered in pesticides.
To grow a tomato or a pepper and prepare a meal from your labor and care is primordially satisfying.
I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.
I'm big on tomato mozzarella salad. That's my favorite all-time food.
